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Nut Crunch Recipe

Nut Crunch Recipe


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Allison Beck

Nut Crunch

Growing up, the smell of my mom making this chocolate-covered treat signified Christmas for me. Based on my grandmother's recipe, this delicious alternative to Christmas cookies may appear intimidating, but as long as you prep your ingredients in advance, it is really quite easy.

When cooking the sugar, be sure to stir it as it gets to hard crack stage, and be sure to brush down the sides of the pan with a wet brush so that crystals don't form.

Ingredients

  • 1 cup sugar
  • ½ teaspoon salt
  • ½ cup butter
  • ½ teaspoon vanilla
  • ¼ cup water
  • 1 cup chopped pecans
  • 6 ounces bittersweet chocolate, melted

Directions

Combine sugar, salt, butter, vanilla and water in a 4-quart saucepan. Cook over high heat until it reaches hard crack stage, stirring frequently and brushing down the sides of the pan with a wet pastry brush so crystals don't form.

While the sugar cooks, divide the nuts into two equal portions. Once the sugar gets to hard crack stage, add ½ of the nuts. Stir well and pour onto a greased silpat-lined cookie sheet. Spread it to about ¼-inch thickness and let it cool until hardened.

While the crunch cools, temper the chocolate.

Once the crunch is cool, peel the silpat away from the crunch and spread the flat side with a thin layer of chocolate and spread ½ of the remaining nuts on top. Let the chocolate harden.

Once the chocolate is hardened, flip the crunch over and spread the chocolate and nuts on the other side. Let cool completely.

Break into bite sized pieces and enjoy.


Sesame-Nut Crunch

Amount Per Serving Calories 322 Calories from Fat 67 % Daily Value * Total Fat 24g 37 % Saturated Fat 6.1g 31 % Cholesterol 13mg 5 % Sodium 269mg 12 % Total Carbohydrate 23g 8 % Dietary Fiber 2.8g 12 % Protein 8.2g 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


Ingredients

  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ¼ cup shortening
  • ¼ cup butter, cut up, or shortening
  • ¼ &ndash 0.333 cup cold water

In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.

Sprinkle 1 tablespoon of the water over part of the flour mixture toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.

On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.

Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.

Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes.


How to Choose The Right Nut Substitute for Your Recipe

To choose the right substitute for the job, it's important to consider what the nuts are adding to the finished baked good. Are they contributing texture? Flavor? Visual appeal?

For example, pecans are rich and buttery, while almonds are crunchy and have a more delicate flavor. See if you can find a substitute on the list that matches these qualities.

As you consider your options, also consider the size of the nuts that you're replacing. Chopped or sliced nuts have a similar density and volume as oats and rice cereal, so they're an obvious replacement choice. Replace them measure for measure, and you should have good results.

If you're looking for a replacement for whole nuts, consider larger substitutes, like raisins, cranberries or chocolate chips. They'll help to maintain the bulk that the nuts were contributing to the recipe.


Finally! A cereal-substitute we like that reminds us of cereal!! The recipe I based this one off of is from Civilized Caveman and is found here. Thanks for the great recipe, Civilized Caveman!

Raisin Nut Crunch Cereal

Ingredients:
1/2 cup sunflower seeds
1/4 cup pumpkin seeds
2 Tbsp. squash seeds (or more pumpkin seeds)
1/2 cup almond meal (I used dried almond pulp from making almond milk)
1 1/3 cup coconut
1 cup almonds, chopped
1 1/2 tsp. cinnamon
3 Tbsp. coconut oil
1/4 cup raw honey
1 tsp. vanilla
1 cup raisins (added after cereal is baked)

Directions:
1. Preheat oven to 325 degrees.
2. Combine all dry ingredients (except raisins).
3. Warm coconut oil and honey slightly so they are easily incorporated. Pour oil, honey and vanilla over dry ingredients. Mix well
4. Spread cereal mixture over large baking pan (15 x 10 or bigger) and bake at 325 degrees for 20 minutes. Take out of oven, stir mixture and bake for another 5-7 minutes.
5. Cool. Add raisins and serve with homemade coconut milk or homemade almond milk! Store in an airtight container.

This post contains affiliate links for which I may receive compensation. Thanks you for your support!


Preparation

Step 1

Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray add eggplant and peppers. Cut tomatoes in half lengthwise add to sheet. Using garlic press, squeeze 1 garlic clove onto vegetables. Drizzle vegetables with oil toss. Sprinkle with salt and pepper. Roast vegetables until tender, stirring often, 35 to 45 minutes.

Step 2

Combine ⅔ cup basil, ½ cup Parmesan, pine nuts, and 1 garlic clove in mini processor. Blend until crumbly. Season topping with salt.

Step 3

Blend tomatoes with juice, cream, 1⅓ cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper.

Step 4

Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally drain. Return to pot. Toss with vegetables, sauce, and ½ cup Parmesan. Transfer to 13x9x2-inch baking dish. Sprinkle with mozzarella and pine nut topping.

Step 5

Bake pasta until heated through, 25 to 35 minutes. Let stand 10 minutes and serve.

How would you rate Rigatoni with Eggplant and Pine Nut Crunch?

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Recipe Summary

  • ½ cup coarsely chopped almonds or pecans, toasted
  • 1 cup butter
  • 1 cup sugar
  • 3 tablespoons water
  • 1 tablespoon light-colored corn syrup
  • ¾ cup semisweet chocolate pieces
  • ½ cup finely chopped almonds or pecans, toasted

Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.

Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch carefully after 280 degree F to prevent scorching. Remove saucepan from heat remove thermometer. Pour candy into the prepared pan.

Let candy stand about 5 minutes or till firm sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).


Nutritional InformationShow More

  • Amount Per Serving % Daily Value *
  • Calories 425
  • Calories from Fat 288
  • Total Fat 32g 49 %
  • Saturated Fat 11g 57 %
  • Trans Fat 0.6g 0 %
  • Protein 5.5g 11 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 38mg 13 %
  • Sodium 240mg 10 % Potassium 0 0 % -->
  • Total Carbohydrates 33g 11 %
  • Dietary Fiber 3.2g 13 %
  • Sugars 22g 0 %

* Percent Daily Values are based on a 2,000 calorie diet.

Ratings & Comments

Thanks for your comment. Don't forget to share!

Tell me, who would not like a hand full of this right now! Just looking at it is putting a smile on my face. This is the

I would never have thought of adding mixed nuts. What a splendid idea. Yep, I am a popcorn lover and we as a family enjoy a bowl or two during movie night. We used butter and flavored powders to jazz up the trusted snack. As far as the candy type popcorns we relied on store bought, until now. I can not wait to try this caramel nut crunch popcorn.

Question for the guys in the test kitchen: What is the purpose of adding the honey to this recipe? I've never heard of it before!

The purpose of adding honey is to make more of a sticky caramel sauce to coat the popcorn. Give it a shot!

So good, so very, very good!

I have not made this recipe myself, but have made a similar version of this in the microwave in a brown paper grocery bag. For best results, especially is warmer climates, store in Tupperware. It seals beautifully and prolongs the life of your food. Obviously, I'm a Tupperware consultant, but from previous experience with plastic bags and no-brand-name plastic storage containers, Tupperware is the only way to go!

Warning: This stuff is highly addictive! Have already made 2 batches. they don't last for more than a day! Making a batch to put into Halloween bags for the neighborhood kids. they'll love it. if their parents don't get to it first!

we live in florida. How do I keep this from getting soggy. I placed it in sealed ziploc bags right away?

Very yummy snack but can you tell us how many calories and carbs it has??

Made several batches. Found we liked 12 cups of popcorn, cup and half of peanuts and double the caramel recipe. Very good and addicting!

We're going to make some shortly. It sounds so yummy and I got a bag of almonds and walnuts for Christmas so this will be a treat for use when we watch a movie! Thanks so much for sharing!

I am headed to the store to get the popcorn! My husband and I are excited to try this sweet/salty recipe! Two of our favorite things! Keep these great ideas coming! Becky

I'm going to try this!! My husband and I both love Carmel Popcorn. Teri Sites

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Mixed-Nut Butter-Crunch Toffee

If I had to choose, this would be my favorite candy in the whole world. Savory, sweet, and incredibly delicious, this is a great choice when you want to prepare the “sweet part” of your menu a week or two ahead. The candy keeps really well when refrigerated in an airtight tin. If unsalted nuts are not available, reduce the salt in the recipe to ¼ teaspoon. Oh, and you might be wondering why I add baking soda to a candy recipe when there’s no obvious need for leavening. The candy mixture needs to be lightened in order to keep you from breaking a tooth on it once it’s hardened. When baking soda is stirred into the hot toffee, the soda is activated, producing millions of microscopic bubbles that “interrupt” its hard texture, forcing the candy to shatter (and not crack) when you take a bite. For those allergic to nuts, see the nut-free variation at the end of this recipe.

Notes Timing is Everything

• Toast and chop the nuts one or two days ahead of assembling the candy and keep them at room temperature, securely covered. Freeze any extra nuts, or leave them at room temperature and use them within two weeks.

• These candies stay well for over a month when covered tightly and stored in the refrigerator.

Occasion Cocktail Party, Cooking for a date, Family Get-together

Dietary Consideration egg-free, halal, kosher, peanut free, soy free

Taste and Texture buttery, chocolatey, crunchy, nutty, rich, sweet

Type of Dish chocolate dessert, dessert

Ingredients

  • 1¼ cups (2¼ sticks) unsalted butter , 4 tablespoons melted
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1½ teaspoons pure vanilla extract
  • 1½ cups coarsely chopped deeply toasted unsalted macadamia nuts
  • 3 cups finely chopped toasted nuts (blanched almonds , walnuts, pecans, and/or macadamia nuts)
  • 1/3 cup water
  • 1½ cups sugar
  • 1½ cup light corn syrup
  • 12 ounces semisweet chocolate

Instructions

Using some of the melted butter, coat a shallow 12 × 10-inch baking sheet and line it with a sheet of parchment paper, allowing some excess paper at both ends. Brush the paper with some more of the melted butter and set the sheet aside on a wire rack. Reserve any remaining melted butter for later. Line two more shallow baking sheets or trays with waxed paper, for holding and chilling the candy once assembled, and set the sheets aside.

Cut each unwrapped stick of butter in half and place on a plate next to your work surface, along with a tiny bowl with the premeasured salt and baking soda, an opened bottle of vanilla, and the coarsely chopped macadamia nuts. Place the finely chopped nuts in another bowl. Place a small bowl half full of boiling water next to the stove and insert a pastry brush in the water. Put your candy thermometer within easy reach. Place a medium bowl of ice water close by and, if by accident any hot sugar syrup should touch your skin, dunk the affected area into this bowl.

Place a 2½-quart heavy-bottomed saucepan on the stove. Place the water, sugar, and corn syrup in the pan and stir gently to combine. Place the pan over medium-high heat and let the mixture come to a rolling boil. Don’t stir anymore. If, while the sugar was dissolving, any sugar crystals jumped to the sides of the pan, use the moistened pastry brush to wash the sides down. Cook the syrup until the color turns very light amber. Reduce the heat and add the butter, one half-stick at a time, stirring very gently with the clean stem end of a wooden spoon. Add the next piece of butter only after each preceding piece has melted and become fully incorporated.

When all of the butter has been added and the mixture is well combined, clip the candy thermometer on the side of the pan so the bottom is submerged in the boiling toffee without allowing the mercury tip to touch the bottom of the pan. Raise the heat to medium and boil the mixture until the temperature reads between 295° and 300°F. Remove the thermometer from the pan and stand the bottom in the bowl of boiling hot water. Working quickly but carefully, immediately take the pan off the stove and stir in the combined salt and baking soda, vanilla, and coarsely chopped macadamia nuts (in that order). Immediately, pour the candy mixture onto the prepared greased baking sheet and, using a long, buttered metal icing spatula or a table knife, spread the toffee into a thin even layer about 1/3 inch thick (the toffee won’t cover the entire pan). Use a buttered blade of a pastry scraper to frequently push the toffee into a rectangular shape as it cools, giving it a straight edge. Let the mixture set for a few minutes, or until it firms up a bit (not too long, however, or the candy will become too hard to cut).

Meanwhile, melt the chocolate, stirring constantly, either in a heatproof bowl set in a skillet filled with an inch of very hot but not simmering water over low heat, or in a microwave oven for 1 minute on high, stirring until smooth after heating. As you work with the chocolate, occasionally check the slab of toffee, using the straight edge of your scraper to move it back in line. Once the chocolate is melted, place the bowl next to your work surface.

While the toffee mixture is still warm and pliable, use a buttered pastry scraper to score it into 1½-inch squares. Let the candy set until it’s firmer, about 5 more minutes. Score again through the original cuts, making sure that the candy is in separate squares all the way through to the bottom. If stubborn, reapply butter to your pastry scraper and place the blade in your original cut. Using a heavy mallet, whack the top of the scraper, forcing the blade through any sticky, tough spots.

When firm and separate, make sure the toffee pieces are in their original positions and pour the melted chocolate over the top. Using a long metal icing spatula, spread the chocolate evenly over the toffee. (It’s fine if the chocolate runs down into the grooves.) Scatter 2 cups of the ground toasted nuts on top of the chocolate and press them gently into the chocolate. Reserve the remaining 1 cup of nuts. Lift one end of the parchment paper so the first line of cut candy bends and separates from the next line. One by one, carefully lift each piece away from the rest and, if there are any bare spots, sprinkle them with the nuts. Place the candy, in a single layer, on the prepared baking sheets and refrigerate the pieces, covered with plastic wrap, to let the chocolate harden, 1 to 2 hours. Once set, place the candy into an airtight tin in layers, separated with waxed paper. Although these candies may be stored at room temperature, to best preserve the freshest flavor, store them in the refrigerator.

For a nut-free version, make the following changes in the original recipe. Instead of using nuts in the toffee, use an equal amount of coarsely chopped salted thin pretzel sticks. Mix 1½ cups each of crushed Nabisco chocolate wafer cookies and Lorna Doone shortbread cookies, and use them to top the melted chocolate. Reduce the salt to ¼ teaspoon. All other instructions are the same.


Butter Crunch Toffee with Nuts

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Honestly though. Don't say I didn't warn you. This is hard to stop eating.

I have a few tips for you on toffee making. And although this is more of an English style hard toffee, it is using a raw caster sugar or white sugar, thus making it more American. it's a long story and one day we'll have a chat about all that too.

The dark roasted nuts bring the sweetness down a bit as does the salt, making it a well balanced treat. It is wonderful when really cold as it snaps and if I hadn't been using this for something else entirely, I may have drizzled it in dark or white chocolate. Both of which would have been completely amazing. SO. up to you which way you go. Don't over cook or it will split and the lovely butter becomes oily rather than remaining in the toffee where it belongs.

I suggest a good thermometer as this can be helpful, otherwise be really confident with the hard crack stage. If you don't have a candy thermometer, you can use the cold water test in a pinch: Drop a spoonful of hot syrup into cold water, then remove it from the water and attempt to bend it. If your syrup has reached the hard-crack stage, it will form brittle strands in the water and crack as you bend it.

Work quickly once you are at hard crack stage. Get it away from the heat and out of the pan as quickly as you can. It will keep cooking with its own heat, so you run the risk of it splitting at this point too. Get it onto that silpat mat ASAP. It will set very fast, so make sure your nuts and salt are right there. Load it up, and then just wait until it sets hard. It will be cold after around 30 minutes. It should break and snap easily. Store in an airtight container in the fridge for best freshness.

I hope you love it. This would make the perfect gift for that hard to buy for friend. Wrap it in loads of cellophane with a toffee hammer (can you even get those anymore?) and you will be the toast of the party!

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  • Generous Handfuls Raw MacadamiasBUY
  • Generous Handfuls Brazil Nuts
  • 100 Grams Butter cubed BUY
  • 100 Grams Raw Caster SugarBUY
  • 2 Teaspoons water
  • 1 Teaspoon Vanilla Bean PasteBUY
  • Pink Salt Flakes to finish BUY

Place the nuts onto a lined tray and into a cold oven set to 190°C and roast for 14 minutes. You want a dark roast without burning. Cool and roughly chop.

Place butter, sugar, water and vanilla into heavy-based saucepan and bring to a simmer on a medium heat (induction 6). Stir occasionally and continue to cook until it reaches hard crack stage (150°C/305ºF on candy thermometer).

Pour over onto a silpat mat, working quickly to spread. Sprinkle with chopped nuts and salt. Allow to cool completely before breaking into pieces. Store in an airtight container in the fridge. This will make it all the more crunchy.



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